I've spoken about this before. Before I even watch the video, let me answer it: *Yes.* And I think Latin America simply forgot they got it from either us or Polynesians (who also have a similar pre-colonial dish related to the kinilaw). Instead they claim it came from the Moors. Which is a bit weird, considering that there is no remotely similar dish in Arab cuisine. Peru, specifically, has turned it into a national dish, and thus are understandably confrontational when anyone even suggests that it might not be originally Peruvian. But the evidence is overwhelming that it is not originally Peruvian. The core ingredients of ceviche are native to Southeast Asia, specifically from Austronesian cultures: limes and citruses are from Southeast Asia. The use of souring agents is quintessentially Filipino. Coconuts are from Southeast Asia and coconut milk is an original Austronesian technology. The use of ocean-going marine fish is specifically Austronesian, who were among the few groups that had boats that are capable of deep-sea fishing. Incans didn't have that technology, they were restricted to coastal fishing. Ginger is originally Austronesian. Onions and garlic are South Asian, but existed in Austronesian Southeast Asia since ancient times via the spice trade. Even the distribution of ceviche is telling. It is found predominantly on the PACIFIC coast of the Americas (with exceptions in the narrow isthmus of Central America that allowed it to reach Yucatan and the Caribbean). It is largely absent on the eastern side. It is also absent in former Portuguese colonies, which should not be the case if it was from Iberia as claimed. Nor is it found in Spanish colonies in Africa. It is specifically only found in countries which had direct galleon trade routes with the Philippines. Furthermore, kinilaw is more diverse in the Philippines and related Austronesian cultures, being treated as a cooking method rather than a specific dish, and thus can be applied to other types of seafood, vegetables, and even meat. It even has a cooked version in Filipino culture: the kilawin and the paksiw/inun-unan. If you cook fish kinilaw, you will literally get inun-unan. Whereas there are no "intermediate" dishes to kinilaw in the entirety of the Americas. Lastly, we have direct proof of the antiquity of kinilaw in the Butuan archaeological site. Kinilaw (spelled in Spanish as cinilao, cqinilao, cqiniqilao, cqilauin, etc.) are mentioned numerous times in colonial-era Spanish books in the Philippines going back to the earliest Spanish accounts in the late 1500s, whereas ceviche is first mentioned in Peru only in the 1800s. Ceviche is not just "extremely similar". It is literally identical to kinilaw. But they still refuse to make the connection. As if it's difficult to admit that the influence was from the Philippines to Latin America, instead of the other way around (despite other things already being proven to have been introduced from the Philippines: like tuba and guinatán). What hurts is that they are quite willing to accept it came from elsewhere, just not us.
This makes so much sense, i grew up eating kinilaw so naturally, when i had my first bite of ceviche in posh latino restaurants in Makati, i thought it was just the posh Spanish word for kinilaw because they were literally just the same thing. Most things in Ceviche except for the chilies were native to Maritime Southeast Asia and could not be found in pre-columbian Americas. It's beyond me why nobody talked about the Austronesian origin possibility of Ceviche, especially as pointed out by Luc Baudouin's 2014 paper about the presence of Philippine coconuts appearing in Panama during the pre-columbian era, possibly suggesting that Austronesians from the modern day Philippines have been 😢directly trading with South Americans way before the medieval Manila-Acapulco galleon trades. So the possibility of Kinilaw being introduced to the Americas by sea faring Austronesians should not be remote. It should be celebrated as a shared heritage that once connected our ancestors on both sides of the sea.
@ Not really. Islam is not indigenous to Southeast Asia. It preceded the European arrival by only a century or so in the Philippines. It was present in western Southeast Asia since at least the 900s (due to the century-long Chola Dynasty's occupation of several Srivijayan cities, like Palembang), but it didn't become prevalent in Indonesia and Malaysia until the fall of Majapahit in the 1400s to 1500s. In the Philippines, it arrived some time in the late 1300s, probably through trade and intermarriage with Brunei, but it spread slowly. It was limited to the ruling classes of city-states/federations with close trading ties Brunei, like the Tausug, most of the Sama, and Tagalogs of Manila. Manila itself was only partially Muslim, largely the noble classes, who are related to Brunei nobility by marriage. But majority of the Tagalogs were not Muslim as recorded by the Spanish themselves, especially those outside of Manila. Similarly, the Maranao and Maguindanao didn't become majority Muslim until DURING the Spanish era. Due to their alliance with Sulu. Everyone else were animist or a mixture of animist and Hindu-Buddhist.
@ Remember that Magellan and his crew (as well as later Spanish/Portuguese expeditions) were quite familiar with Islam. They identified which people were Muslims and which were not in their travels. And in their accounts of the Philippines, it is clear that even then, only some groups were Muslim. The majority of groups they encountered were not. That's exactly the reason why they separately identified "Moros" from the "Indios".
I know the intention of this series is to trace the culinary roots and similarities between the Filipino cuisine and the cuisine from other countries, but as someone from Mindanao, I have never felt so heard in this context (for two episodes now). I really enjoy food, and I'm glad that Mindanao can share our food through this and hopefully get curious enough to try it as well!
OMG!!! As a lumad MISAMISNON, I’m so happy that the team went here in Misamis Oriental to feature and explore about kinilaw, because the kinilaw here in Northern Mindanao is one of a kind. Felt so proud and immensely happy 😊🤍✨
Exactly! Look at what’s happening to our beloved Ube. Lots of Americans don’t even know it’s Filipino. The Japanese are starting to use it in their bakeries here in America and they don’t mention it’s Filipino.
@@FlipGuitarist80 Respectfully Native American communities have been living with this for over 300 years. Potatoes, fertilizer, Beans, Squash, Corn, etc etc etc...... almost no modern cash crops come from Europe most agricultural technology was assimilated from SAVAGES lol I just can't some days with life sorry 🙏 🙏
28:55 Correction: it comes from the FLOWER stalk, which has greater flow of coconut sap. Not the leaf stalk. Coconut vinegar and tuba are fermented from sap. Same thing with nipa vinegar and buri palm vinegar. It is not made from coconut water which does not have enough sugars. Palm sap is actually very sweet when fresh. They ferment in the collection containers sometimes, which is why they are sometimes sour when collected.
thanks for catching that! Please connect with us, you bring such an important perspective on the videos we produce. We'd love to chat. hello@thefatkidinside.com
Some Filipinos would call our “kinilaw” as ceviche. I don’t agree. Our kinilaw is a different dish from ceviche. It’s like calling our lechon, roasted pork, or our arroz valenciana, paella. I hate it when Filipinos try to westernize our dishes. We should maintain our own identity in the culinary world.
Except arroz a la Valenciana is based on paella Valenciana hence the name. Humba is based on the Hokkien dish called "hong ba". Kare-kare is a bastardized version of "kari" or curry. Pancit Canton is the Filipinized version of chow mein. There are so many Filipino dishes based on other countries' cuisines except some Filipinos are either just ignorant of the origins or full of false national pride that they refuse to acknowledge that we just stole those dishes from someone else.
@ if it’s our own version. It’s ours. We made a new dish out of something we learned from others. Adobo was said to have been copied from a Spanish dish, but no one can dispute that is it purely Filipino. It’s not what came first. That’s very idiotic to categorize a dish. It’s how we invented a dish from something we learned about. And we can solely take ownership of that. Accusing Filipinos of stealing other countries’ dishes is a remark coming from someone who is an idiot and an ignorant fool. We do not steal dishes, we reinvent them. If that’s the case, Japan could have been accused of stealing cars from the US who first invented them.
@@eatsmylifeYT The last time I checked the video, it’s not about ceviche alone. It’s a link between ceviche and kinilaw. We don’t take topics like that and simply shove it to ourselves. That’s idiotic.
Growing in Eastern Samar where we face the Pacific, Kinilaw is part of it. We could go to the beach with knife, salt and vinegar then we wait for the fishermen to arrive to buy their catch of the day. Fillet the fish or other marine products then salt it and dip in the vinegar. Others we grill it. ohh! Province life..
More trivia about ceviche and kinilaw: Colombian ceviche and Mexican ceviche are derivations from Peruvian ceviche and Filipino kinilaw respectively. So in Latin America we can day there are two different types of ceviche. Ours was brought to Mexico
Nice. There is a reason why here is a town called Mexico in Pampanga and Medellin in Cebu. Track back the ancestry of the South Americans who were transported here by Spain as mostly soldiers and laborers to help train the locals.
"tuba" is from the liquid of the coconut fruit while still very young called "baryubay or baragubay" it is not from stem the baryubay or baragubay is the bunch of very young coconut flowers which will form the coconut fruit itself when it is not cut for harvesting the tuba or very very young coconut juice, which is the reason why coconut trees that is being harvested of "tuba" does not bear coconut fruit anymore because that is where the juice or tuba came from: it is a harvested juice while it is still very very young even before it can form into flowers.
Yes. Kilawin is not ceviche. In fact, it was documented by by friar in his study of the Tagalog Language circa 1613. It was spelled as Quilauin. He did not compare it to ceviche at all.
Since likely at that time ceviche didn't exist yet. Citrus the important acid in ceviche is brought from Asia via galleon trade as mentioned here. It is mode possible that kilawin is the inspiration for early ceviche. That's why it's gear-grinding whenever someone says Kinilaw is a "Filipino ceviche".
@happysolitudetv Disagree. The friar defined Kilawin as Vinegar-based. Also, Pigafetta already documented citrus consumed by the natives in the Islands later known as the Visayas his famous Journal.
The best kinilaw in the Philippines is in northern Mindanao,specifically Misamis oriental.he have 2 engridients that grown in this region,locally known as tabon2x and suwa or biasong ( another variety of citrus family)
Not all in Mindanao has tabon-tabon. It's only in Northern Mindanao. That's why other locations use cucumber as their tabon-tabon to eliminate the smell.
Kilaw, kinilaw, kilawen or agkilaw is an Ilocano word which means to eat raw just like the other Ilocano dish Pakbet, agpakbet or pinakbet which pertains to certain vegetables being cooked until they shrinked in the pot.
SORRY! Old Fashion Kinilaw Especially Shark Tadlungan the liver is wrapped in banana leaves and put in direct coal fire until done. Sliced Shark Coconut cream Coconut Vinegar Red Onion Ginger Labuyo Tabon-tabon Calamansi Balibayon Lime Salt and pepper
i cant stand the kilawin with gata... i like the normal kilawin with vinegar, kalamansi, fish, onion, kinuskos na maggang hilaw, ginger chile and salt... simple,,,,
I completely disagree with this video get your facts right. I’m gonna rant but the ignorance is annoying. Almost every Latin American country has their own version of ceviche, this is not special to Colombia. Actually, Colombia is not really known for their food in Latin America, Peru is. And in fact, Peru’s NATIONAL DISH is ceviche and it’s said that other Latin countries got it from them and Peru is the origin. So why choose Colombia? Not only that but Peru has more in common with Philippines for the Spanish and Asian influence. Long before the Spanish came, they were already marinating their fish in fruit juices to preserve it before lemons came and the Japanese influenced the recipe. This is like if I wanna make a vid about the origins of pasta, and I focus on France. It’s silly to think kinilaw came before ceviche, there is too much ambiguity in history to come to that conclusion. But can we say we’re similar? Absolutely
O magsawa ka. Bulacan - Kilaw: To eat or to make Cebuano-Visayan - Quilao: To eat meat, fish, tubers etc. raw / with only salt & vinegar Samar-Leyte Quilao - Preparing or seasoning Vocabulario de la lengua Bicol - Naghilao: To eat raw food Hiligaynon / Haraya - Hilao: To eat meat or fish raw Maguindanao - Ilao o maquilao: To eat raw meat Ilocano - Kilaw/kilawen: Means the same to prepare and eat raw meat/unripe fruits Kagay-anon - Kinilaw: the dish of edible raw fish
I've spoken about this before. Before I even watch the video, let me answer it: *Yes.* And I think Latin America simply forgot they got it from either us or Polynesians (who also have a similar pre-colonial dish related to the kinilaw). Instead they claim it came from the Moors. Which is a bit weird, considering that there is no remotely similar dish in Arab cuisine. Peru, specifically, has turned it into a national dish, and thus are understandably confrontational when anyone even suggests that it might not be originally Peruvian. But the evidence is overwhelming that it is not originally Peruvian.
The core ingredients of ceviche are native to Southeast Asia, specifically from Austronesian cultures: limes and citruses are from Southeast Asia. The use of souring agents is quintessentially Filipino. Coconuts are from Southeast Asia and coconut milk is an original Austronesian technology. The use of ocean-going marine fish is specifically Austronesian, who were among the few groups that had boats that are capable of deep-sea fishing. Incans didn't have that technology, they were restricted to coastal fishing. Ginger is originally Austronesian. Onions and garlic are South Asian, but existed in Austronesian Southeast Asia since ancient times via the spice trade.
Even the distribution of ceviche is telling. It is found predominantly on the PACIFIC coast of the Americas (with exceptions in the narrow isthmus of Central America that allowed it to reach Yucatan and the Caribbean). It is largely absent on the eastern side. It is also absent in former Portuguese colonies, which should not be the case if it was from Iberia as claimed. Nor is it found in Spanish colonies in Africa. It is specifically only found in countries which had direct galleon trade routes with the Philippines.
Furthermore, kinilaw is more diverse in the Philippines and related Austronesian cultures, being treated as a cooking method rather than a specific dish, and thus can be applied to other types of seafood, vegetables, and even meat. It even has a cooked version in Filipino culture: the kilawin and the paksiw/inun-unan. If you cook fish kinilaw, you will literally get inun-unan. Whereas there are no "intermediate" dishes to kinilaw in the entirety of the Americas.
Lastly, we have direct proof of the antiquity of kinilaw in the Butuan archaeological site. Kinilaw (spelled in Spanish as cinilao, cqinilao, cqiniqilao, cqilauin, etc.) are mentioned numerous times in colonial-era Spanish books in the Philippines going back to the earliest Spanish accounts in the late 1500s, whereas ceviche is first mentioned in Peru only in the 1800s.
Ceviche is not just "extremely similar". It is literally identical to kinilaw. But they still refuse to make the connection. As if it's difficult to admit that the influence was from the Philippines to Latin America, instead of the other way around (despite other things already being proven to have been introduced from the Philippines: like tuba and guinatán). What hurts is that they are quite willing to accept it came from elsewhere, just not us.
Wow very knowledgeable and very informative. Thank you for educating us ❤
Well the Philippines and Malays were Muslims before and were called moors by the Farangs (Portuguese & Spaniards)
This makes so much sense, i grew up eating kinilaw so naturally, when i had my first bite of ceviche in posh latino restaurants in Makati, i thought it was just the posh Spanish word for kinilaw because they were literally just the same thing. Most things in Ceviche except for the chilies were native to Maritime Southeast Asia and could not be found in pre-columbian Americas.
It's beyond me why nobody talked about the Austronesian origin possibility of Ceviche, especially as pointed out by Luc Baudouin's 2014 paper about the presence of Philippine coconuts appearing in Panama during the pre-columbian era, possibly suggesting that Austronesians from the modern day Philippines have been 😢directly trading with South Americans way before the medieval Manila-Acapulco galleon trades.
So the possibility of Kinilaw being introduced to the Americas by sea faring Austronesians should not be remote. It should be celebrated as a shared heritage that once connected our ancestors on both sides of the sea.
@ Not really. Islam is not indigenous to Southeast Asia. It preceded the European arrival by only a century or so in the Philippines.
It was present in western Southeast Asia since at least the 900s (due to the century-long Chola Dynasty's occupation of several Srivijayan cities, like Palembang), but it didn't become prevalent in Indonesia and Malaysia until the fall of Majapahit in the 1400s to 1500s.
In the Philippines, it arrived some time in the late 1300s, probably through trade and intermarriage with Brunei, but it spread slowly. It was limited to the ruling classes of city-states/federations with close trading ties Brunei, like the Tausug, most of the Sama, and Tagalogs of Manila.
Manila itself was only partially Muslim, largely the noble classes, who are related to Brunei nobility by marriage. But majority of the Tagalogs were not Muslim as recorded by the Spanish themselves, especially those outside of Manila.
Similarly, the Maranao and Maguindanao didn't become majority Muslim until DURING the Spanish era. Due to their alliance with Sulu.
Everyone else were animist or a mixture of animist and Hindu-Buddhist.
@ Remember that Magellan and his crew (as well as later Spanish/Portuguese expeditions) were quite familiar with Islam. They identified which people were Muslims and which were not in their travels. And in their accounts of the Philippines, it is clear that even then, only some groups were Muslim. The majority of groups they encountered were not.
That's exactly the reason why they separately identified "Moros" from the "Indios".
I know the intention of this series is to trace the culinary roots and similarities between the Filipino cuisine and the cuisine from other countries, but as someone from Mindanao, I have never felt so heard in this context (for two episodes now). I really enjoy food, and I'm glad that Mindanao can share our food through this and hopefully get curious enough to try it as well!
OMG!!! As a lumad MISAMISNON, I’m so happy that the team went here in Misamis Oriental to feature and explore about kinilaw, because the kinilaw here in Northern Mindanao is one of a kind. Felt so proud and immensely happy 😊🤍✨
What Chef David said about the threat of globalization and preserving cultural and culinary identity is so important.
Exactly! Look at what’s happening to our beloved Ube. Lots of Americans don’t even know it’s Filipino. The Japanese are starting to use it in their bakeries here in America and they don’t mention it’s Filipino.
@@FlipGuitarist80 Respectfully Native American communities have been living with this for over 300 years. Potatoes, fertilizer, Beans, Squash, Corn, etc etc etc...... almost no modern cash crops come from Europe most agricultural technology was assimilated from SAVAGES lol I just can't some days with life sorry 🙏 🙏
Every recipe is bastardized nowadays, cooking caldereta any way they want to, calling it their version. No more OG.
28:55 Correction: it comes from the FLOWER stalk, which has greater flow of coconut sap. Not the leaf stalk. Coconut vinegar and tuba are fermented from sap. Same thing with nipa vinegar and buri palm vinegar. It is not made from coconut water which does not have enough sugars. Palm sap is actually very sweet when fresh. They ferment in the collection containers sometimes, which is why they are sometimes sour when collected.
thanks for catching that! Please connect with us, you bring such an important perspective on the videos we produce. We'd love to chat. hello@thefatkidinside.com
Featr deserves a netflix series, tbh!
I hope Featr will also share the recipes and measurements of these delicious recipes! 😋🤤
How nice is it to see a feature of mindanawon cuisine 💙
Love this episode!
Some Filipinos would call our “kinilaw” as ceviche. I don’t agree. Our kinilaw is a different dish from ceviche. It’s like calling our lechon, roasted pork, or our arroz valenciana, paella. I hate it when Filipinos try to westernize our dishes. We should maintain our own identity in the culinary world.
so true. so agree
Except arroz a la Valenciana is based on paella Valenciana hence the name. Humba is based on the Hokkien dish called "hong ba". Kare-kare is a bastardized version of "kari" or curry. Pancit Canton is the Filipinized version of chow mein. There are so many Filipino dishes based on other countries' cuisines except some Filipinos are either just ignorant of the origins or full of false national pride that they refuse to acknowledge that we just stole those dishes from someone else.
@@eatsmylifeYTtopic po is ceviche, not the other dishes. stop with the sweeping judgments pls
@ if it’s our own version. It’s ours. We made a new dish out of something we learned from others. Adobo was said to have been copied from a Spanish dish, but no one can dispute that is it purely Filipino. It’s not what came first. That’s very idiotic to categorize a dish. It’s how we invented a dish from something we learned about. And we can solely take ownership of that. Accusing Filipinos of stealing other countries’ dishes is a remark coming from someone who is an idiot and an ignorant fool. We do not steal dishes, we reinvent them. If that’s the case, Japan could have been accused of stealing cars from the US who first invented them.
@@eatsmylifeYT The last time I checked the video, it’s not about ceviche alone. It’s a link between ceviche and kinilaw. We don’t take topics like that and simply shove it to ourselves. That’s idiotic.
Chino's Deli is one if the finest restos in CDO! Nice one Chef 🤙🏼
Sarap! I miss Kinilaw😮
Amazing in depth Kinilaw & Ceviche episode!
Whewww legittt!!
Growing in Eastern Samar where we face the Pacific, Kinilaw is part of it. We could go to the beach with knife, salt and vinegar then we wait for the fishermen to arrive to buy their catch of the day. Fillet the fish or other marine products then salt it and dip in the vinegar. Others we grill it. ohh! Province life..
Butuan represent! "ATO INI, KADYAWON TA!!"
More trivia about ceviche and kinilaw: Colombian ceviche and Mexican ceviche are derivations from Peruvian ceviche and Filipino kinilaw respectively. So in Latin America we can day there are two different types of ceviche. Ours was brought to Mexico
My favourite...
Love this ❤
Nice. There is a reason why here is a town called Mexico in Pampanga and Medellin in Cebu. Track back the ancestry of the South Americans who were transported here by Spain as mostly soldiers and laborers to help train the locals.
I’m now cravings kinilaw 😋😋😋
34:10 Binakhaw is to die for! Malatapay also has yummy kinilaw!
try oroquieta city sir...kinilaw na lumayagan at kilawin na lumayagan
KINILAW SUPREMACY !!! 🙌🏼
"tuba" is from the liquid of the coconut fruit while still very young called "baryubay or baragubay" it is not from stem the baryubay or baragubay is the bunch of very young coconut flowers which will form the coconut fruit itself when it is not cut for harvesting the tuba or very very young coconut juice, which is the reason why coconut trees that is being harvested of "tuba" does not bear coconut fruit anymore because that is where the juice or tuba came from: it is a harvested juice while it is still very very young even before it can form into flowers.
Yes. Kilawin is not ceviche. In fact, it was documented by by friar in his study of the Tagalog Language circa 1613. It was spelled as Quilauin. He did not compare it to ceviche at all.
Since likely at that time ceviche didn't exist yet. Citrus the important acid in ceviche is brought from Asia via galleon trade as mentioned here. It is mode possible that kilawin is the inspiration for early ceviche. That's why it's gear-grinding whenever someone says Kinilaw is a "Filipino ceviche".
@happysolitudetv Disagree. The friar defined Kilawin as Vinegar-based. Also, Pigafetta already documented citrus consumed by the natives in the Islands later known as the Visayas his famous Journal.
Proud Butuan. Suki ako dyan.
SABAH MALAYSIA - KINILAU/HNAVVA
SARAWAK MALAYYSIA - UMAI
KELANTAN MALAYSIA - LAWAR
The best kinilaw in the Philippines is in northern Mindanao,specifically Misamis oriental.he have 2 engridients that grown in this region,locally known as tabon2x and suwa or biasong ( another variety of citrus family)
Chef Chino reminds me of my tito Freddie Mercury
Not all in Mindanao has tabon-tabon. It's only in Northern Mindanao. That's why other locations use cucumber as their tabon-tabon to eliminate the smell.
I'm From Cagayan De Oro. and yeah Kinilaw is only a part of a 3 part dish. the SUTUKIL.
Kilaw, kinilaw, kilawen or agkilaw is an Ilocano word which means to eat raw just like the other Ilocano dish Pakbet, agpakbet or pinakbet which pertains to certain vegetables being cooked until they shrinked in the pot.
the number of "like" from the narrator while making the ceviche
Ceviche was originally from Ancient Peru and our kinilaw is an independent parallel development.
The purpose of tabon-tabon is to remove the "langsa" on the fish.
here in bohol kinilaw na kabaw exist😃
Kinilaw 🥵🥵🥵
TABON-TABON is the secret for the tasty kinilaw.
MSG in kinilaw is like eating uncooked vetsin.
No we are not the latin country of asia
Don’t get stressed
@YumiFaeldo i not im pointing out that we are not Latino of asia
Chief don’t include the greeny skin of biasong/suha/citrus because its bitter, just remove the greeny skin to avoid the bitterness.
Maybe he meant to do it that way.
some like sour and bitter kinilaw
If your kinilaw doesn't have suha and tabon-tabon in it, then I don't want it.
👍🏽👍🏽👍🏽💯💯💯🇵🇭🇵🇭🇵🇭
As from the south, Kinilaw ain't comlete for me with out tabon-tabon.
Love tabon tabon with our kinilaw too!
SORRY! Old Fashion Kinilaw
Especially Shark Tadlungan
the liver is wrapped in banana leaves and put in direct coal fire until done.
Sliced Shark
Coconut cream
Coconut Vinegar
Red Onion
Ginger
Labuyo
Tabon-tabon
Calamansi
Balibayon Lime
Salt and pepper
mtn dew ftw
i cant stand the kilawin with gata... i like the normal kilawin with vinegar, kalamansi, fish, onion, kinuskos na maggang hilaw, ginger chile and salt... simple,,,,
Yes it ruins the flavor. But i really like the addition of manggang hilaw.
I completely disagree with this video get your facts right. I’m gonna rant but the ignorance is annoying. Almost every Latin American country has their own version of ceviche, this is not special to Colombia. Actually, Colombia is not really known for their food in Latin America, Peru is. And in fact, Peru’s NATIONAL DISH is ceviche and it’s said that other Latin countries got it from them and Peru is the origin. So why choose Colombia? Not only that but Peru has more in common with Philippines for the Spanish and Asian influence. Long before the Spanish came, they were already marinating their fish in fruit juices to preserve it before lemons came and the Japanese influenced the recipe. This is like if I wanna make a vid about the origins of pasta, and I focus on France. It’s silly to think kinilaw came before ceviche, there is too much ambiguity in history to come to that conclusion. But can we say we’re similar? Absolutely
Kinilaw and adobo and vinegar were brought the philippines by the galeon trade back.in the day
Colombian chef pero yung accent pilipins
di masyado kumakain ang mnga tagalog nyan bisically visayas mindanao talaga yan
it's KINÍ-LAW not KÍNILAW or KINILÁW from the bisaya word kilaw which means "to eat raw"
bruh stop being dumb af
Huh? Basta kinilaw kahit anong accent pwede, wag mo nang problemahin
O magsawa ka.
Bulacan - Kilaw: To eat or to make
Cebuano-Visayan - Quilao: To eat meat, fish, tubers etc. raw / with only salt & vinegar
Samar-Leyte Quilao - Preparing or seasoning
Vocabulario de la lengua Bicol - Naghilao: To eat raw food
Hiligaynon / Haraya - Hilao: To eat meat or fish raw
Maguindanao - Ilao o maquilao: To eat raw meat
Ilocano - Kilaw/kilawen: Means the same to prepare and eat raw meat/unripe fruits
Kagay-anon - Kinilaw: the dish of edible raw fish
Accept differences
mamaru